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These patties take the cake! Canned tuna is the surprise ingredient in these veggie-packed rounds. If you’d like, add more zip to the creamy mustard-mayo sauce with prepared horseradish. —Simple & Delicious Test Kitchen
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Nutritional Facts 2 tuna cakes with 1/2 cup peas and 4 teaspoons sauce equals 433 calories, 25 g fat (7 g saturated fat), 149 mg cholesterol, 910 mg sodium, 24 g carbohydrate, 5 g fiber, 28 g protein.
Originally published as Tuna Cakes with Mustard Mayo in Simple & Delicious February/March 2012, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 07, 2012 by ColleenaG
My family enjoyed this recipe. I was a little concerned that they may be bland so I did add miniced onions, lemon juice and garlic powder to the cakes. To the Mustard Mayo I added pickel relish. A keeper for sure.
Reviewed on Mar. 07, 2012 by skymom747
I have made this recipe a couple of times already, and we just love it! So quick and full of flavor. Plus you can't beat the cost per serving!
Reviewed on Mar. 04, 2012 by monlyn9
I've made this twice now. My husband and I love them as do my kids (ages 1 and 2 1/2). Quick, easy and cheap. I do cook them a little longer than the recipe calls for because I like them nicely brown and crusted.
Reviewed on Feb. 22, 2012 by patmcraebellsouth.net
Forgot to defrost something? No problem this is such an easy quick enjoyable recipe. No more last minute tuna casseroles for me.
Reviewed on Feb. 13, 2012 by mga@lyrixl2s.net
This is a bland recipe. I would put onions and lemon juice in them to enhance the flavors.
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